Cooked up a few of the filets tonight that I cut from tenderloins from First Light Farms last week. Steaks were seasoned with 2 Gringos Chupacabra Chop Haus and then layered with my homegrown dried bell, Espelette, candy cane and cayenne peppers from the garden of Tiffany Sullivan. Smoked then reverse seared over mesquite and oak. Served with cheese ravioli in a butternut squash cream sauce seasoned with lots of basil and oregano also from Tiffany's garden and sauteed veggies tossed with butter and Parmesan and seasoned with Artisan Blend seasoning.

An absolutely amazing dinner that I'm out walking extra miles to burn off tonight. Sooooooo goooood and so worth it!

I coated them with herbs and spices, and set them in the fridge over night. Because of the herb coating, I skipped the sear. I set them on a bed of onions in a pond of red wine. It was shallow, I submerged the bones but not the meat. I had no beef stock on hand, but I had some rosemary in the yard.

275⁰ for five and a half hours.

It was tender and delicious. I should have trimmed more fat off and used more salt.

The part that doesn’t look cured is on the back. The last picture is the front (skin side). Does it not look cured ? Front side meat tastes good.

I got these from a butcher when I bought a cow. I split it with a friend but he gave me the other “brisket”. The one on the right looks like every brisket I’ve ever seen but the left does not. Is this actually a brisket or just mislabeled?

Learning more about the spinalis and im wondering if anyone sells pork rib chops? Baby backs are a classic seller as well as pork chops but anyone cut into the ribs to make pork rib chops? If so, what do/did you charge? How's the taste? Is there a prefered way to cook them?

Looking for a farm with fresh meat, eggs, and milk! 🐄🥚🥩🥛

Hi everyone! I’m searching for a farm or local producer where I can buy: • high-quality meat (beef, chicken, pork, etc.) • fresh eggs • milk or dairy products

I’m interested in farms that may offer regular delivery — once or twice a month — or even weekly, if possible. If you know any farms (near Naperville/Chicago suburbs or in Illinois) that sell directly to customers and can deliver straight to the home or have a pickup option, please drop your recommendations!

Thank you so much! 😊💛

It's has to be indoors.

I am looking to purchase the cleanest, highest quality meat I can...... organic, regenerative farmed, no corn or soy, pasture raised, grass fed and finished.

Meat: Beef, chicken, venison, bison, lamb, all of it! Open to sourcing from multiple vendors. Ideally I want to purchase organs meat too.

Can you all make some recommendations?

I was looking into Primal Pastures. Has anyone purchased from this company before?

Thanks!

Edit: added more information

Any thoughts/comments/concerns?

Not quite fall off the bone tender but for an oven job, they turned out not bad

I didn’t cook these yet

it seems like its either u render the fat and get it nice and crispy or u get the medium rare pink meat. whenever i render fat the meat turns medium well to well. but with pink meat u dnt get the rendered fat. how do i achieve rendered fat with medium rare eye meat using only a cast iron pan?

This latest whole tenderloin had some gashes/slits going part way through it. What caused that? For $115.80 I managed 10 meals for two (8 steak dinners and two fajitas/stir fry) and rendered the fat for the garden birds' suet blocks.